The objective of this work was to evaluate the effect of a chemical dip (calcium chloride + ascorbic acid + L-cysteine) and modified atmosphere on the quality and shelf-life of fresh-cut 'Prata' banana. The variables titratable acidity, mass loss and total soluble sugars increased significantly over the storage period. An increase in total soluble solids was observed over the storage period, whereas the chemical dip with 0,5% of L-cysteine promoted the highest values of that variable. The microbiological analysis did not detect fecal and total coliforms, although have detected low levels of mesophilos aerobics, fungus and yeast.
Fresh-cut; modified atmosphere; L-cysteine; ascorbic acid; calcium chloride
